Ingredients:

• 1 kg – chicken, skinned, cut into cubes, deboned
• 2 cups – yoghurt, beaten
• 1 tbsp – pepper powder
• 5 – onions, grated
• 2 tbsp – Garam Masala
• 1 tbsp – Red Chilli powder
• 1 tsp – Turmeric powder
• 1 tbsp – ginger-garlic paste
• 1/4 tsp – Saffron
• 1/2 cup – top of Milk
• 2 – Bay Leaves
• 2 tbsp – coriander leaves, chopped
• Oil as needed
• Salt to taste

Method:

1. Mix chicken with yogurt, salt, ginger-garlic paste and all powdered masalas.
2. Reserve for 30 mins.
3. Heat 5 tbsp oil in a pressure cooker.
4. Add bay leaves and onion
5. Brown.
6. Add chicken with spices and yoghurt and stir fry.
7. Add 2 cups of water and pressure cook till done.
8. Remove to a serving dish.
9. Cover with saffron soaked in top of milk.
10. Sprinkle coriander leaves and serve with parathas.